Morrocan Spiced Rice
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- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
side dish
saute
contains white meat
gluten free
red meat free
shellfish free
deep fry
dairy free
- 1/2 teaspoon ground cinnamon
- 1/2 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup dried cranberries
- 1 large onion finely chopped
- 1 cup basmati rice
- 1 zucchini diced
- juice of 1/2 a lemon
- 1/2 cup assorted nuts (i like pistachio, pine nuts and almonds)
- 2 cup chicken stock
- Carbohydrate 218.544060005769 g
- Cholesterol 9.60000000811537 mg
- Fat 44.7517800428141 g
- Fiber 14.5225000671409 g
- Protein 64.8317200357364 g
- Saturated Fat 8.20190000726545 g
- Serving Size 1 1 recipe (1601g)
- Sodium 6056.44100507962 mg
- Sugar 204.021559938629 g
- Trans Fat 1.94309900124344 g
- Calories 1525 calories
1. Toast nuts in a dry pan and set aside. 2. Heat oil in a deep frying pan with a lid, add the zucchini and cook over mekium heat for 8-10 minutes or until golden and cooked through. Remove from the pan. 3. Add the onion and cook for 4-5 minutes, or until soft but not brown. Stir in the cumin, cinnamon and coriander. Add the rice and stir to coat, athen add the stock, season and bring to the boil. Reduce the heat and simmer, cuvered for 15 minutes. Remove from heat and keep covered for 5 more minutes. Stir in the nuts, zucchini, cranberries and the juice of half a lemon.
